Kiwi Passion Fruit Syrup

Makes about 1 litre



1kg ripe kiwi fruit (± 12 kiwi fruits)
8 granadillas (passion fruit) or 2 cans granadilla pulp
Huletts White Sugar



  1. Peel and coarsely chop the kiwi fruit.
  2. Halve the passion fruit, scoop out the seeds and flesh, and discard the skins.
  3. Puree the flesh of both fruits in a food processor or blender.
  4. Line a plastic sieve with a double layer of muslin.
  5. Strain the pulp through into a non-metallic bowl.
  6. Gather the corners of the muslin and lightly squeeze to extract all the juice possible.
  7. Measure the juice. For each 150ml juice, use 225g Huletts White Sugar.
  8. Pour the juice into a saucepan, add the sugar, and stir over a low heat until the sugar has completely dissolved.
  9. Bring to a boil and simmer for 5 minutes.
  10. Cool for 5 minutes.
  11. Pour into sterilised bottles, to within 3mm of the tops.
  12. Seal the bottles, label, and keep in the refrigerator.